Where does Yayla Çorbası come from?

Yayla Çorbası — country of origin: Türkiye.

What is Yayla Çorbası made of?

Yoghurt, rice, egg, wheat flour, butter, dried mint.

Which allergens does Yayla Çorbası contain?

Contains cereals and gluten-containing products. Contains eggs and egg products. Contains milk and milk products (including lactose).

How do you pronounce Yayla Çorbası?

Yayla çorbası (Turkish) is pronounced /jajˈla tʃorˈbasɯ/.

Yayla Çorbası

Pronunciation (IPA) /jajˈla tʃorˈbasɯ/

A warm yoghurt soup thickened with egg and flour, with rice and a finish of melted butter and dried mint.

Also known as: Yayla soup · Yayla corbasi · Turkish yoghurt soup

Allergens & declarations

Contains

Cereals (gluten)

Wheat

Contains cereals and gluten-containing products

Egg

Contains eggs and egg products

Milk (including Lactose)

Contains milk and milk products (including lactose)

This describes the classic recipe, so you know what to ask about. It is not a declaration for any particular kitchen — recipes and suppliers vary, and only the restaurant can tell you what is in the dish it serves.

In detail

Yayla çorbası is a warm soup of yoghurt and rice, thickened with egg and flour and finished with melted butter and dried mint. It is a hot soup, not a cold yoghurt drink, and it is made in many Turkish homes and restaurants. Its flavour is tangy and creamy, and the mint butter poured over the top gives it a sharp, herbal finish.

What it really is

Yoghurt is whisked with egg and a little flour so that it stays smooth, then gently heated with cooked rice until the soup is thick and creamy. The yoghurt has to be heated slowly, because high heat makes it curdle. Just before serving, butter is melted in a small pan with dried mint and poured over the soup. The soup itself is mild and smooth, and the butter adds the aroma and the contrast.

Yayla is a cooked soup, not a chilled one. It is thickened by heat, and the yoghurt tastes tangy rather than sweet.

How it's served

Hot, in a bowl, with the mint butter poured over the top.
With bread on the side, to soak up the soup.
As a starter, before a grilled or stewed main course.

Name the base: yoghurt and rice, served hot. Say that it is a cooked soup, so guests do not expect a cold drink.
Flag milk, since the yoghurt and butter are dairy, flag eggs, and flag wheat, since flour is used in the thickening.
Mention the dried mint butter, since guests often do not expect it and may ask what it is.
Say that the soup is thickened with flour and egg, so the allergen flags are not dropped when the recipe changes.

Typical ingredients

Put it on your menu with Menuella

Frequently asked questions

What is Yayla Çorbası?: A warm yoghurt soup thickened with egg and flour, with rice and a finish of melted butter and dried mint.
Where does Yayla Çorbası come from?: Yayla Çorbası — country of origin: Türkiye.
What is Yayla Çorbası made of?: Yoghurt, rice, egg, wheat flour, butter, dried mint.
Which allergens does Yayla Çorbası contain?: Contains cereals and gluten-containing products. Contains eggs and egg products. Contains milk and milk products (including lactose).
What is Yayla Çorbası also known as?: Yayla soup, Yayla corbasi, Turkish yoghurt soup.
How do you pronounce Yayla Çorbası?: Yayla çorbası (Turkish) is pronounced /jajˈla tʃorˈbasɯ/. Select the speaker button next to the dish name to hear it.